Ingredients

• 50g/1¾oz butter
• 3 tbsp caster sugar
• 4 tbsp ready-made custard
• 4 free-range egg whites
• 1 tsp banana liqueur
• 4 small bananas
• peeled and cut on a angle
• 50g/1¾oz butter
• 75g/2½oz caster sugar
• 150ml/5fl oz double cream
• 1 sprig mint
• leaves only

Directions

• For the banana soufflé
• preheat the oven to 200C/400F/Gas 6 and grease four ramekins using half of the butter and one tablespoon of caster sugar.
• In a large bowl
• mix the remaining sugar with the custard.
• In a clean
• large bowl whisk the egg whites until stiff peaks form when the whisk is removed.
• Carefully fold the egg whites into the custard mix
• stir in the banana liqueur and spoon into the prepared ramekins. Put on a baking tray and place in the oven for 6-8 minutes.
• For the caramelised bananas
• heat a frying pan until hot. Add the bananas
• cut-side down
• and fry for 1-2 minutes
• or until caramelised. Remove from the pan and set aside.
• Add the butter to the pan and heat until foaming
• then add the sugar and cook until the mixture is a caramel colour.
• Add the cream
• bring to the boil
• then reduce the heat until the mixture is simmering. Simmer for 2-3 minutes
• or until golden-brown. Return the bananas to the pan and heat through.
• To serve
• place the soufflés on serving plates and place the caramelised bananas next to them. Garnish with mint leaves.